Pudina chops – spiced minted lamb chops with pickled pumpkin

This spiced minted lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter prepares the chops from a whole rack of lamb – if you're a novice at butchery, read our guide to preparing lamb cutlets for a perfect finish.

First published in 2016
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Ingredients

Metric

Imperial

Lamb rack

Marinade

Pickled pumpkin

Method

1
To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight
2
When ready to serve, heat the oil in a pan and add the fennel and mustard seeds. Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so
3
Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat
4
To begin, prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife
5
Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate
6
Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side
7
Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice
First published in 2016
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By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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